Creamy Lemon Chicken Pasta


A delightful mixture of sauteed chicken, delicate, but creamy lemon sauce, and pasta cooked until the top is crisp and lightly brown. Asparagus or broccoli are an excellent addition to this dish. Serve with more lemon juice if you like.



2 boneless, skinless, chicken breast halves

1 teaspoon of salt or according to your taste

1/8 teaspoon of ground black pepper or as desired.

1 (16 ounce) package farfalle (bow-tie) pasta

2 tablespoons of unsalted butter

2 Tablespoons Olive Oil

1/2 cup white wine dry (Optional)

3 cloves of garlic, minced or more according to your preference

1 lemon, juiced and zested and divided

1/2 (8 ounce) package cream cheese

2 teaspoons flour that is all-purpose

1 cup sour cream

Two cups of chicken broth or more if needed.

1 tablespoon dried parsley

One teaspoon of dried thyme

1 teaspoon of crushed red pepper or according to your preference.

Salt and black pepper ground, if desired.

3 cups grated Parmesan cheese Divided


Step 1

Pre-heat the oven at 325 degree F (190 degree C). Clean a casserole dish, or pan 9×13 inches.

Step 2

Cut chicken in cubes or slices and then lightly sprinkle by adding 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

Step 3.

Make a large pot of water lightly salted to a simmer. Cook farfalle in a boiling pot with stirring every now and then for about 6 minutes. Drain, cover and let it sit for a while.

Step 4

Cook butter and olive oil in a large saucepan at medium-high. Cook chicken until lightly brown, approximately 5 minutes. Add wine and cookfor for 1 to 2 minutes. Add lemon juice and garlic and cook for about 1 to 2 minutes. Do not let the garlic brown.

Step 5

Reduce the heat to medium and add cream cheese stirring until it melts and is blended. Add flour to the sour cream, stir well before adding to the pan. Add parsley, chicken stock red pepper, thyme salt and pepper. Let it simmer until it becomes slightly thicker. You can add more stock if the sauce becomes too thick. Take sauce off cooking.

Step 6

Incorporate 1 cups Parmesan along with lemon zest. Stir thoroughly. Check the seasoning and taste. Add cooked farfalle, partially cooked, and mix thoroughly. Pour it into the baking or casserole pan , and sprinkle with the rest of the Parmesan cheese.

Step 7

Bakecovered in the oven that is preheated at least 15 minutes. Remove the cover and bake until lightly brown 7 to 10 minutes further.

Cook’s Notes:

You can make use of any pasta you like, Neufchatel instead of cream cheese Light or fat-free sour creme instead of regular and white pepper instead of black.

Make use of the equivalent of 2 1/4 cups chicken broth, if there is no wine.

You can substitute 1 pound of shrimp that has been deveined and cleaned for chicken, or leave meat uncooked. If you’re adding vegetables, add to the pan right after the wine. Asparagus and broccoli are great ingredients.

Nutrition Facts

Per Serving 611 calories per serving; protein 25.2g carbohydrates 62.6g and fat 28.7g cholesterol 78.2mg sodium.

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